Texture in Sensory Analysis

Texture in Sensory Analysis

by | Feb 1, 2018 | Food Science

We have things that we like and dislike to eat that varies from person to person. Some of the most common disliked foods are  avocado, tofu, oysters, sardines, blue cheese, and cilantro. While some of these are known to be off-putting by their smells (stinky blue...
Texture in Sensory Analysis

A basic taste of Sensory

by | Oct 7, 2017 | Food Science

   Do you remember the first time you tasted something sour? How about salty, sweet, or bitter? Sweetness, saltiness, and umami most likely came from either the breast milk of your mother, formula milk, or your first spoonful of baby food you’d ever tasted....
Texture in Sensory Analysis

What is Sensory Science?

by | May 21, 2017 | Food Science

When I say what my occupation is to those who are not in the food industry, I always get puzzled looks. Then followed by a ton of questions. When I’m in a hurry, I just respond with “I taste things for a living” and then laugh. But when I do have...
Hi, I’m Anna! (POM’s Sensory Scientist)

Hi, I’m Anna! (POM’s Sensory Scientist)

by | May 8, 2017 | Food Science

Editor’s note: Sensory evaluation is a specialized field in food science and takes a great deal of organization and coordination, statistical evaluations, and reporting to significant business stakeholders, like project or brand management. Sensory Scientist...